TINA'S FISH STEW WITH LEMON AIOLI

Tina's Fish Stew with Lemon Aioli image

Provided by Tina Swain

Number Of Ingredients 17

2 Tbsp olive oil
1 medium onion minced
3 baking potatoes
1 medium sized fennel bulb
1 c dry white wine or dry vermouth
1 Tbsp clam base
2 Tbsp flour
1 lb white fish fillets (i use talapia)
5 c water divided
LEMON AIOLI
4-6 slices toasted rustic bread
1/2 c mayonaisse
1 tsp lemon zest
2 Tbsp lemon juice
1 tsp dijon mustard
1 clove garlic, pressed or minced
salt and pepper

Steps:

1. Trim top off fennel and reserve for garnish. Cut Potatoes and fennel in 3/4 in dice. Heat oil in pot. Saute onion, fennel and potato about 10 minutes. Do not brown. Add wine, cover and simmer until reduced about 10 minutes more.
2. Add clam base (I use Better Than Boullion Clam Base) and 4 1/2 cups water. Cover and cook until veggies are tender.
3. Wisk flour with the remaining 1/2 cup water and add to pot. Cook until thickened. Add fish cubes and cook an additional 5 minutes more. Taste and adjust seasoning with salt and pepper.
4. Meanwhile toast the bread slices. Mix the mayo, zest, juice, Dijon mustard and garlic. Taste and add salt and pepper as needed. Spread on toasts and serve with stew. Garnish stew with reserved fennel fronds.